Last Night's Dinner: Quinoa and Vegetable Stuffed Chile Rellenos

Quinoa and Vegetable Stuffed Chile Relleno with Lentils

Quinoa and Vegetable Stuffed Chile Rellenos

Ingredients:

For the chiles:

• 4 to 6 Poblano chiles

For the stuffing:

• 1/2 Cup uncooked Quinoa
• 1 1/4 Cup water
• 1 small Zucchini Squash
• 1 small Yellow Squash 
• 5 or 6 Cremini Mushrooms
• 1 Leek or medium Onion
• 2 to 3 cloves Garlic
• 1 tsp ground Cumin seeds
• 1/2 tsp ground Coriander seeds
• 1/2 tsp Smoked Paprika 
• 1 1/2 Cups shredded melty cheese like Cheddar, Jack, Oaxaca or vegan cheese or omit entirely
• 2 tsp butter or olive or other cooking oil
• salt and pepper to taste

Method:

Roast the whole poblanos on the burner or broiler until the skins are blistered and black; reduce oven to 400.  Put the still hot chiles in a large plastic bag to steam and loosen the skins.

Meanwhile rinse the quinoa and cook: bring 1 1/4 cup water to boil and add quinoa, reduce heat to low, cover and cook until the liquid is almost absorbed and grain is soft and tasty. Set aside to cool.

Wash and dice the remaining veggies, mince the garlic, grind the spices, and grate the cheese.

Add butter or oil to medium cast iron pan over medium high heat.  Add leek/onion, squash, and mushrooms to the pan and cook for a few minutes staring occasionally.  We want the vegetables to begin to caramelize slightly.  Add minced garlic and stir, cook for an additional two minutes.  Add the ground spices and cook an additional two minutes.  Move the veggie mixture to a large bowl to cool.  

At this point we are ready to clean the chiles: open the bag and wash the chiles under cool running water scrubbing gently with your hands to remove the blackened skin.  Split the chiles down the side and gently remove the seeds.  We want the chiles to remain whole so we can stuff them.  

With the chiles washed and seeded we are ready to stuff them.  Add 1/2 the cheese and the cooled quinoa to the cooled vegetable mixture and stir to combine.  Gently spoon the stuffing into the chilis and lie in a backing dish.  Cover with remaining cheese and bake eight to 12 minutes or until the cheese is bubbly and browned.  Serve with rice and beens or your choice of sides.